4ripe tomatoes, coarsely chopped (or 1 c. canned tomato pieces with juices)
1canned chipotle pepper in adobo, chopped
2 cups chicken stock or canned chicken broth
1chicken breast, panfried or grilled, sliced thinly across the grain and then cut into bite-size pieces
Sea salt, to taste, if needed
For the garnish:
1small container crème fraîche (better and fluffier than sour cream)
1/4 cups chopped cilantro
1avocado, cut into small chunks
8 ounces feta cheese, crumbled by hand
1ripe tomato, chopped
Sopa Seca de Fideo con Pollo (Vermicelli with Chicken and Chipotle) Directions
In a medium-size casserole dish, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened.
Add the noodles (if using the coil fideo, break the noodles a couple of times with your hands before adding). Stir constantly with a wooden spoon until the pasta is coated with oil and begins to brown evenly without burning.
Stir in the tomatoes and chipotle. Let the tomatoes cook a few minutes before adding the broth and chicken. Season with salt. Bring to a boil, stir once then lower the heat and simmer, uncovered, until the noodles are finished—about 10 minutes.
Transfer everything to a serving dish and add the garnishes in the order listed.